19551 results about "Meal" patented technology

Method for digitally determining the daily insulin regimen for a diabetic patient. The invention divides the patient's day into adjustable time intervals containing basal insulin dosage rates and Carbohydrate-to-Insulin Ratio(s) (for determining meal insulin doses). The invention identifies the Corrective Insulin doses over a time interval as an “error” in the Prescription Insulin (Basal Insulin+Meal Insulin). Methods involve first estimating the change to one of these two components of Prescription Insulin, and then determining the change to the other by subtracting from the error. One method estimates Change in Meal Insulin distributed among intervals proportional to old Meal Insulin. Another method lumps After-Meal Corrective Insulin together with Meal Insulin. Another method splits the interval at the After-Meal Corrective Dose and determines Basal from Time-Boundary Corrective Dose. Data may be obtained from the previous day, and a small fraction of error applied, leading to asymptotic reduction of error. Data may be obtained from recent history, and a larger fraction of error applied by doctor or automatic method.

Applications of RFID technology include: RFID Tags on Automobiles in Parking Garages; RFID w / Toothbrushes; RFID Tags For Laundry Settings; RFID Tags Or Labels to Find a Mate; RFID To Identify The Value Of Coins; RFID Tags In The Doctors Office; RFID Tags Or Labels In Game Arcades; RFID With Prisoners; RFID Tags To Identify Soldiers; RFID Labels As Tags To Label Particular Components Of Aircraft or Other Structures; Car, Snowmobile, Boat, Etc. Ignition That Won't Start Without RFID Card; Car seats with RFID reader and memory; Air bags that adjust based on information on RFID; Car that keeps track of GPS info and knows whos driving based on RFID; RFID Smart Closet; Method of taking attendance; RFID on networked desks to monitor the location of individuals; Personal computer reads RFID to log you in and take you to favorite web page, load favorites list, etc.; RFID labels on Files; RFID address label versions of all label and sheet inventions; RFID sports tickets; Combination function invitation and RFID chip to allow admittance; Roll of tape with RFID built in; Schoolbus reads which kids getting on, keeps record; RFID on each car wheel; RFID key to operate common-area laundry; RFID to automatically adjust weights / treadmill settings in gym; RFID w / clothes measurements, save shelf space at store, get proper size; RFID keyring w / car information; Keep track of who's driving around neighborhood; RFID dental implant; RFID Thumbtack; RFID Doorstop; RFID identification of boats or ships at docks; RFID on cups w / specifics of favorite coffee drinks; RFID on bridges with RFID tanks on top of cars, to detect speeding; RFID on studs in a wall and RFID reader that acts as a stud finder; RFID tags or labels inside tires; RFID cards supplied with newspapers or magazines; RFID card that lights up a when the user reaches a particular location; RFID sports ticket w / automatic map generation to seat; RFID card to tell school cafeteria what lunch to prepare for particular student; student desk with slot to receive RFID card, desks on networks together, Central computing system can tell where any particular student is sitting at any given moment within the school; RFID readers on outdoor play equipment; Authentication of Expensive Items With RFID; Paintings or other art work with RFID label to be used to verify the number in a limited series; RFID on sports helmet or uniform; RFID chips in paint; RFID cards issued to airline passengers to identify type of drinks and meals for a particular passenger, etc.; Greeting Cards With RFID; Decorative Tiles With RFID Tags; RFID in Car Washes; and Adaptive Advertising Based on RFID Information.

A diabetes management system and method used to manage the blood glucose level of a diabetes patient. The system includes at least one portable electronic device and a database system. The portable electronic device allows the patient to input different types of data into the processor to calculate insulin and carbohydrate intake recommendations for the patient. A time / date stamp is individually generated and stored for each type of data inputted by the patient. The diabetes management system also includes a database system which stores (i) activity data associated with the physical activity of the patient, (ii) blood glucose data associated with the blood glucose level of the patient, (iii) meal intake data associated with the food intake of the patient, and (iv) insulin intake data associated with the insulin intake of the patient.

A monitoring system which collects patient physiological date is designed specifically for communication with a communication module which facilitates data transfer from the monitoring system to a remote site. The communication module has data input mechanisms to facilitate setting parameters of the monitoring system and / or the communication module. The communication module is provided with a modem member which is used to communicate with the remote site and an optional data exchange module which is designed to communicate the same information with a local computer system. The remote site may be a bulletin board system or internet site where the monitoring information can be stored by the patient using the monitoring system by patient identification or name and include monitoring readings, time and date stamp, conditions such as meal times, exercise times and therapy amounts and their associated date and time.

A method and system for accepting order and scheduling delivery of meals to buyers. A Mobile Pickup Station (MPS) server is placed within a computer network and lists a number of participating restaurants on its web site. A buyer logs onto the MPS web site to order food from a participating restaurant. The server passes the order to the participating restaurant for production. An optimal pickup location is selected and the order is picked up from the participating restaurant and is delivered to the pickup location for pickup. A temperature-controlled truck enclosing the buyer order is dispatched to the pickup location. The truck is then stationed at the pickup location for a determined period of time waiting for buyers to pick up their orders.

A computerized system for scheduling at least one daily activity of a user. One or more sensors are attached to the body of the user which monitor one or more physiological parameters of the body Physiological data is produced representative of the one or more physiological parameters during a time period. A processing unit attached to memory, is programmed for the scheduling of activities based on the physiological data and on previously stored values. The scheduled activities preferably include eating of a meal, exercise or rest of the user. Physiological parameters include skin temperature and / or heart rate. When the scheduled daily activity is eating of a meal, the processing unit is preferably programmed to recommend to the user to eat the meal during a portion of the time period when the skin temperature is rising or when the heart rate is falling.

A method and system for taking orders, scheduling delivery and delivering products to customers. In the method, available pickup locations are selected, and a customer's order to is delivered to a pickup location that is convenient for the customer. The entity operating the delivery process aggregates orders assigned to the same pickup location. A Mobile Pickup Station (MPS), carrying all the orders assigned to the pickup location, is dispatched to the pickup location and stays at the pickup location for a predetermined period of time waiting for customers to pick up their orders.

A remote ordering device for placing orders though cell phones or other data entry and wireless transmission devices and a data receiving station to receive the data, process the orders and keep track of accounts, inventory and retain other data as required. The receiving station can be in communication with other receiving stations to forward orders or data. The receiving station can provide instructions to a person or machine to fill orders at any desired location. The instructions may be printed out or displayed on a screen. A GPS, WAP or other location finding systems, may be used to identify the user's location. Bioelectronics, Caller I.D, pin numbers or other identification means can be used to verify the user for debiting accounts or credit cards. Users can remotely order tickets, meals, services, or control machines remotely and either arrange for pick up at a desired location or for delivery.

An apparatus and a method for treating a weight disorder in a subject are provided. The apparatus comprising an implantable device such as an inflatable balloon and electrodes capable of sensing a physiological change associated with food ingestion or hunger and a mechanism adapted for directly stimulating a region such as the duodenum which is responsive to a gastrointestinal satiety agent, such a mechanism can be a drug reservoir containing a drug such as CCK or analogs thereof which is contained within an inflatable balloon being implantable in a stomach of the subject. The apparatus and method provided here combine synergistic approaches to limiting meal size, i.e., chemo and mechano receptor activation of vagal satiety stimuli, electric stimulation of specific vagal pathways and limitations of gastric space.

Systems, apparatuses and methods for enabling a group of people to share the cost of an event, such as a meal, the purchase of a gift, or the rental of a car. Embodiments of the invention provide the tools needed to enable a group to participate in a shared event or activity, where one of the participants pays for the event or activity using their payment device and the other members of the group pay their portion of the cost to the participant who made the payment. Embodiments of the invention provide an ecosystem where a person can pay for an event, goods, or services using a single payment device (such as a credit or debit card) and then settle the amounts owed to them by other members of a group using the tools provided by the invention.

A methodology for customers seeking to purchase a meal from a food service vendor such as a restaurant, a cafeteria, or a vending machine, by ordering a food preparation based upon menu-selections. In addition to receiving ordered food, customers receive suggestions for optionally modifying their food orders based upon nutritional benefits and other criteria. Either during real-time customer-ordering or during post-ordering, a food-service vendor presents a customer suggestions specific to a pending tentative or completed order, wherein the customer may enjoy purported nutritional benefits by electing to follow these suggestions and thereby modify the tentative order into a corresponding completed order. Alternatively, the customer may elect to ignore these suggestions, but may nonetheless decide to effect such food-ordering modifications during subsequent visits. The food selection criteria implemented by a food service vendor is independent of individual customer identity and preferences, and are flexible and readily adaptable to accommodate changes such as a food service vendor's marketing strategy, customer-food preferences, discoveries pertaining to nutrition and consequent good health; and may be adapted to a plethora of food service environments. The preferred embodiment contemplates a restaurant environment in which customers typically approach a food-ordering counter and interface with both a menu display and with order-taking personnel. Other embodiments implicate kiosks, vending machines, remote access devices, and locally and remotely-accessed networked computers, wherein customers interact with automated computer-driven devices instead of or in addition to wait-staff or other food service personnel.

A system and methods for generating and presenting recommendations of places to eat based on a user's preferences and profile. A set of preferences and ratings are maintained by multiple users which are used to filter and generate rating estimations. Preferences and ratings of other user's with similar preference profiles are used to increase or decrease the recommendations. The location and preferences of multiple users can also be compared to provide eating recommendations for a group of users. The recommendations and ratings can be drilled down to specific menu item for determining recommendations on the full meal or a specific item. The system can also be used by the restaurant owner to identify potential customers, target marketing messages, identify problems with the menu or staff, and improve the impression and quality of the restaurant and food.

A method of operating a terminal at an airport beyond security screening, the terminal having a housing, a display, a reader configured to read data from an information bearing medium comprising the steps of: reading a personal identification; performing at least one of the following functions: gate check-in; employee access terminal to a jetway; changing seats; ordering meals; accessing frequent flier programs; processing boarding passes; reading passports and displaying flight information. A method of operating a terminal at a restaurant, the terminal being hand held and having a housing, a display, a reader configured to read data from an information bearing medium comprising the steps of: reading personal identification; performing at least one of the following functions: ordering meals; bill payment; displaying menu items; viewing meal order status; and verbal communications.

A system and method for providing optimal insulin injections to a subject, using a controller, a continuous glucose monitor, and an insulin delivery unit is disclosed. The controller possesses a discrete-time, linear model predictive control law, means for sending information to the insulin delivery unit, and means for receiving information from the CGM. The control law implemented is derived from a discrete-time model of glucose insulin dynamics and an aggressiveness parameter. The result is that using only glucose measurements obtained from sensor readings and, prior values of external insulin infusion and meal and exercise announcement the optimal insulin injection necessary to safely regulate blood glucose can be calculated.

In a method of recalibrating continuous glucose monitoring data from a user, operable on a digital processor, an indication from the user that the user has taken a meal is received (806). A self-monitored of blood glucose levels from the user (810) at two separate times during a day corresponding to when the user has taken a meal. A glucose signal is received from a continuous glucose monitoring sensor (818) at times corresponding to the two separate times that the user has taken a meal. Two reconstructed blood glucose values based on the glucose signal from the continuous monitoring sensor at times when the at least two self-monitored of blood glucose levels are received from the user. A linear regression is performed (822) using y=ax+b, wherein x corresponds to the two reconstructed blood glucose values and y corresponds to the two self-monitored of blood glucose levels thereby generating an estimation of a and b. A recalibration signal, including the estimation of a and b, is transmitted to the continuous glucose monitoring sensor (824) based on the linear regression.

An improved meal delivery system and a method for delivery of pre-cooked, chilled meals from a central distribution station to a plurality of remote locations in cooperation with an Automatic Guided Vehicle system, and in particular a one-piece, molded, insulated meal-delivery cart for transportation of chilled meals.

A computerized food and beverages ordering apparatus implements an ordering service for meeting requirements of purchasers. A database comprises records representative of a plurality of ingredients, and at least two attributes are associated with each ingredient. One of the attributes associated to each ingredient is a nutritional parameter for a specific amount of the ingredient, and another attribute is a personal parameter. The personal parameter can be a parameter capable of describing the suitability of the associated ingredient in respect of a medical condition of a purchaser, or it can be a parameter capable of describing the suitability of the associated ingredient in respect of a taste requirement of a purchaser. A user interface is operated by, or under the instruction of, a purchaser to input an order for a meal. The meal comprises one or more of said plurality of ingredients, and each ingredient has an associated quantity. An order placement processor is connected to the user interface and to the database, and it is configured to output to the user interface at least two output parameters. One of the output parameters is a total nutritional parameter computed from the total quantities of ingredients comprised in the meal. Another output parameter is a personal parameter.

The invention relates to a compound feed for lactating sows and a preparation method thereof. The invention discloses an complete compound feed for the lactating sows, comprising the following components: corns, bean pulp, imported fish meal, fermented cottonseed meal, imported dried porcine solules, alfalfa meal, rice bran, wheat bran, oil, calcium hydrophosphate, mountain meal, edible salt, compound microbial ecological agents like yeast and the like, choline chloride, a food calling agent, an acidulant, an amino acid additive, compound vitamins, organic compound trace elements and an auxiliary functional packet. The feed fully completely meets the nutrition requirements for postpartum lactation and postweaning estrus of the sows and can ensure that the sows provide more milk with high quality during lactation so that suckling pigs grow at high speed and has good weaning weight and small weaning stress; and the sows have less postpartum diseases, timely rut for hybridization after weaning, the non-breeding days of the sows are shortened, and the annual live piglet number and the utilization age limit of the sows and the like are increased.

An apparatus and method are disclosed of a wireless system for customers to interact with attendants (e.g waiters) in restaurants. The system provides for a computing system that transmits electronic menus to wireless portable digital assistants (PDA's) and enables customers to place orders and make real-time service requests. For example, the customer is able to select food items from the menus, indicate preparation instructions for each food item, send comments to the attendants, and request drink refills. The customer is able to check on the status of food preparation via the PDA and observe the food being prepared by a camera link. Upon finishing the meal the restaurant can transmit an electronic bill to the customer.

This invention discloses new krill oil compositions characterized by having high amounts of phospholipids, astaxanthin esters and / or omega-3 contents. The krill oils are obtained from krill meal using supercritical fluid extraction in a two stage process. Stage 1 removes the neutral lipid by extracting with neat supercritical CO2 or CO2 plus approximately 5% of a co-solvent. Stage 2 extracts the actual krill oils by using supercritical CO2 in combination with approximately 20% ethanol. The krill oil materials obtained are compared with commercially available krill oil and found to be more bioeffective in a number of areas such as anti-inflammation, anti-oxidant effects, improving insulin resistances and improving blood lipid profile.

Dietary, health, and / or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

The invention relates to a nutritional intervention composition in powder form that is taken before a meal and that extends post meal satiety. The compositions of the invention are comprised of at least one protein, C12-18 fatty acids, preferably oleic acid, all of which stimulate CCK release in the body, and a source of proteinase inhibitor which acts to prevent the deactivation of CCK. The subject compositions preferably additionally contain a source of calcium and are advantageous in that they utilize a source of proteinase inhibitor as opposed to the more costly extracts. The source of proteinase inhibitor is advantageously an extract of potato, soy, or beans containing about 10 weight percent of proteinase inhibitor. The powder compositions are mixed with a suitable liquid, preferably water, prior to ingestion.

A novel portable food pantry is disclosed comprised of a cooler portion with an insulated body for the storage of foods, including drink storage, nutritional supplement storage and / or vitamin storage. The portable food pantry of the present invention may also include storage for medication and medical supplies. The portable food pantry of the present invention is used in conjunction with a method for providing multiple meals in accordance with a food plan for a person.

The invention discloses a convenient heat-insulation and cooking method for outdoor picnic food and a device thereof. According to the convenient heat-insulation and cooking method disclosed by the invention, a soft heat-insulation bag with a cover, which can be folded and can also be molded by supporting, is firstly machined; a light reflection film is arranged on the inner surface of a cover body; then, a liner which is tightly adhered to the inner surface of the heat-insulation bag is also machined; a transparent film is arranged on the bottom face of the liner; and the periphery of the liner is provided with a heat-absorption shell fabric. When people prepare to travel outdoors, the food is put into the liner of the soft heat-insulation bag. and the cover body of the heat-insulation bag is closed to keep fresh; when the people have a meal, the liner is turned over, and the bottom face is upwards buckled on the food in the soft heat-insulation bag; the cover body of the heat-insulation bag is wholly opened and is bent and molded, and the rear side faces the sun to heat and cook the food. According to the convenient heat-insulation and cooking method for the outdoor picnic food and the device thereof disclosed by the invention, heating equipment and fuel do not need to be carried when the people have an outdoor picnic, the applicant is convenient, and energy sources are saved; and particularly, open fire is not used so that the method and the device are not limited by prohibitive regulations.

The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.

A nutritional information scale having memory means to hold the nutritional data of various foods as well as a computer and input means to enter the type of food and determine nutritional values of the food based on the data stored and the weight of the portion provided. The device permits the use of the user's food containers and / or plate as the weight of the plate can be removed from the weight value, by virtue of a tare calculation. The memory of the device permits the user to store food values of various portions of foods and / or entire meals, and then display either the individual portion values or the values for an entire meal or series of meals. Further, values for more than one user can be provided and displayed.

Disclosed is a system and method for providing electronic meal information to a user. At least one database stores recipe information, recipe attribute information process information and time information for recipes. A web site linked to the Internet includes a prompt for a user to submit at least one characteristic of a meal and another prompt for available ingredient information. Recipe information is generated by a selection of at least some of the stored electronic recipe information that corresponds to the characteristic of the meal and the available ingredients. An electronic list of ingredients is generated that includes the difference between ingredients for the meal, and the at least one ingredient that the user has available for the meal.

A system and method for generating and sending reward messages to users accomplishing goals related to a personalized health behavior plan. Rewards may be issued for reasons such as achieving an ultimate goal, reaching an intermediate goal, or completing a suggested activity such as eating a suggested meal or performing a suggested physical activity. A reward may be a coupon for use at an establishment such as a restaurant, a clothing store, or a fitness center. Rewards may also be checks sent through postal mail or coupons for printing on a personal printer. Reward messages are generated by an expert system based on a user's personalized diet, exercise, or other health plan, goals associated with the plan, and specified preferences. Reward messages are sent to user's portable devices. Current location information may be used to send a user a reward for use at a nearby establishment.